Kitchen Aid: The Perfect Omelette

Last week at the New York Wine and Food Festival, TONY's own Eat Out editor, Gabriella Gershenson, held a panel with the esteemed André Soltner, former chef-owner of Lutèce and dean of Classic Studies at The French Culinary Institute. As to the question of whether fine dining is dead, Soltner replied in the negative, but that doesn't mean you can't appreciate simple, classic food like the humble omelette—especially when you make it as well as Soltner. So here's a how-to by the master himself, with written step-by-step instructions here. Maybe you'll feel like pairing it with a Bloody Mary tomorrow morning. For more coverage of NYC restaurants and bars, visit